Best Turkey Stuffing Recipes 

This Thanksgiving, you can do your usual stuffing or you can check out these recipes and try something a little bit different. I have included the basic turkey stuffing – sometimes sticking to the basics is not a bad thing. Just remember that how your turkey cooks will be influenced by a number of factors such as:

If the turkey is partially frozen, it will need longer cooking

• The depth and size you the pan you are using will affect heat circulation to all areas of the bird
• The use of foil tent for the entire cooking time will slow cooking down
• Turkey placed in a dark roasting pan will cook faster than in a stainless steel or aluminum one
• When you use the pan lid, it will speed up the cooking
• Stuffed turkey will take longer to cook than one without stuffing
• The position of your oven rack can affect cooking and heat circulation
• If your turkey or the pan you will use is too large, it will block heat circulation and affect cooking

Basic Bread Stuffing:

Ingredients:

• 1/4 cup finely chopped onions
• 1/2 cup chopped celery
• 1/3 cup butter
• 4 cups bread cubes
• 1 teaspoon pepper
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon ground sage
• 1/4 to 1/2 teaspoon poultry seasoning
• turkey or chicken broth

Directions:

1. Sauté onion and celery in the butter until softened.
2. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl.
3. Stir in broth until well moistened.
4. Enough for an 8 to 10-pound turkey.
5. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes.
6. Take the cover off the last 5 minutes to brown.

Apple Pecan Stuffing

Ingredients:

• 1 cup chicken broth
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• 4 tablespoons butter
• 1/2 teaspoon salt
• 4 cups dry wheat bread cubes, about 8 slices
• 2 medium apples, peeled, cored, and finely chopped
• 1/2 cup chopped pecans
• 1 teaspoon ground sage
• 1/4 teaspoon ground cinnamon

Directions:

1. In a small saucepan, combine chicken broth, celery, onion, butter, and salt.
2. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, about 5 to 7 minutes.
3. In a large mixing bowl, combine bread cubes, chopped apples, chopped pecans, sage, cinnamon, and pepper.
4. Pour broth and vegetable mixture over the bread cubes.
5. Gently stir to moisten.
6. Spoon into a greased 1 1/2-quart casserole. Bake, covered, at 350° for 25 to 30 minutes.
7. May also use as a stuffing for an 8 to 10 pound turkey.

Bread and Oyster Stuffing

Ingredients:

• 1 pound white bread slices, dried in a 250° oven for 1 hour, about 10 to 12 cups torn
• 3/4 cup butter or margarine
• 2 cups finely chopped celery
• 2 cups finely chopped onion
• 1/2 cup milk, scalded
• 16 ounces oysters, drained
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 3/4 teaspoon poultry seasoning
• 1/4 teaspoon black pepper

Directions:

1. In a large skillet, sauté onion and celery in butter until tender.
2. Tear the dried bread up into a large bowl; sprinkle with warm milk then toss.
3. Add onion and celery mixture and the drained oysters.
4. Stir gently to mix ingredients together. Sprinkle with lemon juice, poultry seasoning, salt and pepper.
5. Mix thoroughly but gently. Makes enough stuffing for a 14 pound turkey.
6. This stuffing may be cooked in shallow baking pans, covered with foil, for about 25 minutes at 325°.
7. Remove foil to brown just before serving.

Hope you have enjoyed this information – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated